This meat and cheese-stuffed stromboli will feed a crowd!

Homemade stromboli with ham, salami, provolone, and mozzarella rolled up in pizza dough.

Easy to make, easy to share.

Slices of stromboli on a cutting board

Sheryl Julian

This homemade stromboli fits that bill.

What Is Stromboli?

There is also a real place called Stromboli; its a volcanic island off the north coast of Sicily.

Meat and Cheese Stuffed Stromboli

Sheryl Julian

Roll it out and add layers of salami, ham, mozzarella, and provolone.

Then I pick up the parchment on both sides like a sling and set it on the baking sheet.

Bake the stromboli until golden, cut into colorful slices, and serve warm.

Roll out the pizza dough for the stromboli with a rolling pin

Sheryl Julian

What to Serve With Stromboli

Serve your stromoboli withtomato saucefor dipping.

Can You Make Stromboli Ahead of Time?

Prepare and roll your stromboli, transfer it to a baking dish, and cover loosely with plastic wrap.

Roll out the dough for the stromboli to a 14 by 11 inch rectangle

Sheryl Julian

Swaps & Substitutions

The sky is the limit when it comes to other fillings for your stromboli.

Here are a few suggestions!

Peppadew peppers can also often bepurchased in jars, sometimes under the name “sweet piquante peppers.”

Layer the meat over the pizza dough for the stromboli

Sheryl Julian

Substitute roasted red peppers if it’s possible for you to’t find peppadews.

Lay a 16-inch sheet of parchment paper on the counter and dust it with flour.

Roll the dough on the floured parchment paper to a 14-by-11-inch rectangle.

Layer the cheese and peppadews over the meat for the stromboli

Sheryl Julian

Add provolone, followed by the ham, mozzarella, and then the peppadews.

Finally, sprinkle with capers.

Brush the edges of the dough with egg.

Roll up the stromboli with the meats and cheese inside

Sheryl Julian

Using the parchment to help you, lift up one long end and start rolling.

Continue rolling until the seam on the log is on the bottom.

Pinch the ends so they don’t open and tuck the dough under the roll.

Pinch the stromboli closed and lay it seam-side down on a parchment-lined baking sheet

Sheryl Julian

Using the parchment paper as a sling, transfer the log on the paper to the baking sheet.

Brush all over with egg and sprinkle with Parmesan.

Use a paring knife to cut diagonal slits at 1-inch intervals all along the top.

Bake the stromboli for 15 minutes.

Cool on the pan for about 10 minutes.

Cut into slices along the slits.

Serve immediately while hot; stromboli is also delicious at room temperature.